响应曲面优化木瓜蛋白酶提高大豆分离蛋白乳化性的研究

Response surface methodology as an approach to optimize the emulsifying ability of SPI modified by papain

利用响应曲面法对木瓜蛋白酶提高大豆分离蛋白的乳化性条件进行优化.在单因素试验的基础上,根据Box-Behnken中心组合设计原理,选取酶质量分数、反应时间和反应温度3因素进行响应曲面分析,建立大豆分离蛋白乳化活性和乳化稳定性的2次多项数学模型.在分析各因素的显著性和交互作用后,得出提高大豆分离蛋白乳化性的最佳条件为:酶质量分数1.7%,反应时间1.1 h,反应温度42℃,在该条件下大豆分离蛋白的乳化活性和乳化稳定性分别为0.869和21.025.

Response surface analysis was applied to optimize the emulsifying ability of SPI modified by papain. On the basis of one-factor experiments, the Box-Behnken center-united experimental design principles were used to design the experiments and the response surface analysis of 3 factors and 3 levels was adopted. A second order quadratic equation for EA and ESI was studied. After analys fing the significance of various factors and interactions, the optimal reaction conditions of improving SPI emulsification were concluded as follows： papain concentration is 1.7% , reaction time is 1. 1 h, reaction temperature is 42 ℃. Under the optimal conditions, the EA and ESI of SPI is 0. 869 and 21. 025.